Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

How to cook wagyu

Anthony Puharich

Anthony Puharich

I've been noticing restaurant-grade wagyu - the really heavily marbled stuff that's as much fat as meat - in good butcher's shops lately. How can I cook it at home?

I love wagyu. It's expensive, but before you baulk at the price (and the fat content), remember that a little goes a long way. The really great thing about heavily marbled wagyu is that it's more forgiving of overcooking.

Cook it in a quality non-stick pan rather than on the barbecue or anywhere else where you're going to get flare-ups. You want to be able to control your heat source to achieve a nice thick, caramelised crust on each side.

Take your steak out of the fridge 15 minutes before cooking to allow the meat to warm to room temperature; this ensures your steak cooks evenly. Season it with good flaky salt and a touch of freshly ground pepper, and make sure the pan is smoking-hot before you begin cooking.

The natural marbling helps to baste your steak so, in my experience, you won't need to add oil to the pan. I prefer to cook wagyu to the medium end of medium-rare to give the marbling a chance to render down and coat the meat fibres.

I prefer it without sauce; my preference is to eat wagyu steak on its own to savour the unique flavour and texture.

Here are some wagyu recipes to try at home:
Wagyu with horseradish

Wagyu burger

Wagyu tataki with mizuna salad

Wagyu steaks with soy-braised mushrooms

Seared wagyu carpaccio

Wagyu brisket "pastrami" sandwich with coleslaw

Coconut-braised wagyu beef shin with pickled cucumber salad

Illustration Lauren Haire

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Our Hot 100 issue is out now
24.04.2017
Does Newcastle have Australia’s best eclair?
21.04.2017
Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017
Our chocolate issue is out now
27.03.2017
Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017
Seven recipes that shaped 1980s fine dining
21.03.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Blame the flame

Chef Lennox Hastie worked the coals at Spain’s famed Etxebar...

Prepared chestnuts

A fresh chestnut is a hard nut to crack, so we’re lucky, the...

Home-dried herbs

I’ve got a surplus of herbs in the garden; how do I get the ...

How to carve a jack-o'-lantern

We ask three American chefs to share their pumpkin carving s...

How to grow chillies

This is the time of year for vegetables that like it hot and...

How to grow garlic

Garlic has a long growing time, but low maintenance and fres...

How to grow broccoli

Broccoli is the most prolific member of the brassica family ...

How to pickle fruit and vegetables

I’m keen to get in on this pickling thing. Where’s a good pl...

How to plant broad beans

Plant broad beans now, when the weather is cool, and they’ll...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×